Stunted tilapias could also be introduced into the human food chain. One of such ways is the conversion to mince and cakes. Fish mince is flesh separated in a communited form from skin, bones, scales and fins of fish. Production of mince from underutilized and unused species is not only an efficient way of recovering flesh for direct human food, but also a wide range of by-products such as pet foods and livestock meal can be made from bones as well as scales, liver, swim bladder, etc. The production of mince from tilapia could be a valuable source for the production of a versatile protein-rich product acceptable to the local consumers. In the production of spiced minced fish cakes from stunted tilapias, Akande (1990) concentrated efforts on producing an inexpensive cake that would be particularly appropriate for the growing fast-food trade as “raw and ready to fry” product. No loss in quality was reported when spiced minced tilapia cake was fried immediately after preparation and assessment of the product varied from good to excellent. An advantage of this product is the convenient preparation and lack of bones, which makes it readily consumed by children. It would be particularly appropriate for the institutional trade as raw, ready to fry product and for the housewife as a ready “heat-in-the-oven” product. Similar works in Nigeria using stunted tilapias as substrates for salted minced fish cakes were conducted by Eyo (1996) and Aluko et al.(2000). The cakes produced were stored at ambient temperature (25-32 oC) for up to two months during which the microbial count (total viable count, TVC) reduced from 4.4 x 103 to 1.5 x 102. The drop in TVC was attributed to a lowering of water activity with increasing water loss. Although no attempts were made to identify the organisms in the total plate count, halotolerant organisms were responsible. The results of a taste panel confirmed the flavour as good, without a strong “fishy” taste. Odour, texture, saltiness and colour were satisfactory and no rancid taste was detected.